Asparagus Salad Sara Deseran   From Every Day with Rachael Ray May 2007 SIX SERVINGS Prep Time: 20 min Cook Time: 10 min 3 pounds thick asparagus 2 tablespoons white wine vinegar 1 teaspoon Dijon mustard 1/3 cup extra-virgin olive oil Salt and pepper 1 large egg, hard-boiled 1. Trim the ends of the asparagus and, using a vegetable peeler, peel the bottom halves. In a large, deep skillet, bring a few inches of salted water to a boil. Add the asparagus and cook until al dente, about 5 minutes. Drain and rinse under cold water. 2. In a small bowl, whisk together the vinegar and mustard. Drizzle in the olive oil, whisking until combined; season to taste with salt and pepper. 3. Place the asparagus on a platter and drizzle with the dressing. Halve the hard-boiled egg and press through a sieve over the asparagus.

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